Chickpea farro soup recipe

Ingredients

• 1 to 2 tablespoons extra-virgin olive oil
• ½ red onion, diced
• 2 garlic cloves, smashed and minced
• Pinch crushed red pepper flakes
• 1 stalk celery, diced
• 1 medium carrot, diced
• 4 to 5 fingerling potatoes, unpeeled and diced
• ½ cup chickpeas, rinsed well and soaked for 1 hour with 1 tablespoon baking soda
• 1 cup canned crushed tomatoes
• ½ cup farro, rinsed well
• 4 to 5 cups spring or filtered water
• Sea salt
• 3 to 4 sprigs fresh basil, finely minced, for serving